BACON & CHEESE DEVILED EGGS FOR EASTER BRUNCH

BACON & CHEESE DEVILED EGGS FOR EASTER BRUNCH Food Recipes, If you are looking for a deviled egg recipe that is just a little different, this is a good one. The filling has crisp bacon and cheddar cheese in it and it is a great change. The filling is done in the food processor which produces a very creamy texture. I forgot to take a better photo of these before they went on the party table, but I quick snapped this one to give you an idea of how I decorated them.
12 hard boiled eggs
½ cup favorite salad dressing (I use mayonnaise)
4 strips of crisp fried bacon
¼ cup shredded cheddar cheese (I used medium)
1 level tablespoon prepared yellow mustard
2 tablespoons pickle juice (favorite flavor)
extra bacon for decoration (optional)
Cut the boiled eggs in half and put the yolks, salad dressing, bacon, cheese and mustard into a food processor. Process until it starts to get smooth, then...while running, pour in the pickle juice and process for another 20 seconds. This extra processing time will chop the bacon and cheese small enough AND it gives the filling a wonderful feel on the tongue.
Fill the egg white halves and top with a small piece of crisp bacon.
BACON & CHEESE DEVILED EGGS FOR EASTER BRUNCH FOOD RECIPES
By Coleen Marie

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LIGHT AS AIR DONUT HOLES FOR THIS WEEKEND

LIGHT AS AIR DONUT HOLES FOR THIS WEEKEND Food Recipes, This recipe comes from the April edition of Cooking Light...go figure. Why a fried donut recipe is in a magazine called Cooking Light, I'm not sure, but it is...I tried it, and they were delicious...light as air.
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6 tablespoons warm water (see note)
¼ cup granulated sugar
1+ 1/8 teaspoons dry active yeast (I used 1¼)
6.75 ounces flour (about 1½ cups) divided (see note)
1/8 teaspoon salt
3 tablespoons sour cream
1 large egg, lightly beaten
6 cups peanut oil (I used vegetable oil)
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Combine first 3 ingredients in a large bowl, let stand for 5 minutes or until bubbly. Weigh, or lightly spoon 5.63 ounces (about 1¼ cups) flour into dry measuring cups and level with a knife, add salt.
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Add sour cream and lightly beaten egg to yeast mixture and mix until smooth. Add the flour mixture and mix until a moist dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes); add enough of the remaining flour (1 tablespoon at a time) to prevent dough from sticking to your hands. (dough will feel slightly sticky). See note.
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Place dough in a bowl coated with cooking spray. Cover with plastic wrap and let it rise in a warm place (85 degrees) for 1 hour or until almost double in size. (see note)
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Punch down dough. Divide into 36 equal portions; roll each portion into a ball. Cover dough with plastic wrap coated with cooking spray; let sit 30 minutes.
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Fry in 375F oil, for 2 minutes or until golden and done. Drain donuts on paper towels. Glaze or roll in sugar.
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OK, now that was their instructions...here's mine: I ended up using two cups of flour because their recommendation was simply not enough. I shaped the donut holes and placed them on a square of parchment paper that I had sprayed with cooking spray and then wiped off with a paper towel. This allows you to pick up each donut hole without deflating it.
Yeast dough's only cooperate with you if they are kept warm, so, either bring the egg and sour cream to room temperature before you use them, or sit your bowl of dough (and later your pan of shaped donut holes) over a large bowl of very warm water (the hottest water coming from your kitchen sink).

This dough was supposed to take only an hour to raise the first time. However, I didn't use room temperature ingredients, so it took almost 2 hours. Once I sat it over the bowl of warm water, the dough became beautifully light and fluffy.

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I find that an electric skillet works well for frying donuts because you can set the temperature and it doesn't take all that much oil. Just make sure you flip them over every 30 seconds for a total fry time of 2 minutes.

Drain them, initially, on several layers of paper towels. Once drained, dip the hot donuts in a glaze or roll them in sugar.
Glaze

1½ cups powdered sugar

2 tablespoons maple syrup

2 tablespoons warm water

(I added a half teaspoon vanilla)
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NOTE: Recipe starts with 6 tablespoons warm water. You can actually use fairly hot water in this step because the granulated sugar will cool down the water before you mix in the yeast.
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NOTE: This recipe needs a lot more flour than is called for. I used two cups of flour (lightly spooned into a measuring cup and leveled off with a knife), and I didn't put it in 1 tablespoon at a time, like directions suggest, I just dumped it in.

LIGHT AS AIR DONUT HOLES FOR THIS WEEKEND FOOD RECIPES
By Coleen Marie

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QUICK ITALIAN FLAT BREAD

QUICK ITALIAN FLAT BREAD Food Recipes, I can't tell you how many times I've been asked for this recipe. They are quick to fix (out of ingredients that are always on hand) and they reheat well.

This super-simple recipe starts with a refrigerator biscuit that is rolled out flat and topped with a cheesy-herb mixture and baked. It's a great "go with" for any dinner..
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10 ounce tube of refrigerator (flaky) biscuits
½ cup mayonnaise
2/3 cup grated Parmesan cheese (packed fairly tight)
¼ teaspoon of dry basil leaves
¼ teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops
1 clove of garlic (minced)
¼ teaspoon black pepper
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Mix everything together well (except the biscuits) and set aside. Separate refrigerator biscuits and roll each one out into a circle approximately 4” across.

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Using your fingers, press on the center of the biscuit’s a little more, leaving the outer edge just a little bit thicker than the center (like a pizza). Divide cheese mixture evenly between the biscuits and spread it around (staying back from the edge).

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Bake on lightly sprayed cookie sheet, at 350° for about 15 minutes or until golden around the edges.
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NOTE: Change the kind of herbs if there is something you like better.

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NOTE: I usually cook them for about 14½ minutes then turn the broiler on for about 30 seconds to give them just a little extra color (but watch them carefully). ..
NOTE: Don’t flour your counter before rolling out these biscuits.

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NOTE: I've always used mayonnaise, I'm sure how Miracle Whip would taste.

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NOTE: Any style of refrigerator biscuit will work.

QUICK ITALIAN FLAT BREAD FOOD RECIPES
By Coleen Marie

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SHORTBREAD MELTAWAY COOKIES (and hubbies new hobby)

SHORTBREAD MELTAWAY COOKIES (and hubbies new hobby) Food Recipes, My Hubby has started a new hobby...wood turning and I couldn't be happier. I am quickly accumulating beauties like the piece below which is made out of birch (he harvests wind-fallen birch and spruce trees from the forest behind the house). He used to teach college level hand thrown pottery, so I'm guessing some of those skills have carried over to his new wood turning attempts. In any case, I am very happy with the results.

Today's Shortbread Meltaway Cookies are quick, easy and they literally do, melt in your mouth.
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1 cup all purpose flour
½ cup cornstarch
½ cup powdered sugar
¾ cup butter (room temperature)
1 teaspoons vanilla
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Cream the butter, in a stand mixer, until smooth. Add the rest of the ingredients and beat until the dough is well mixed and comes away from the sides of the bowl.
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Roll dough into one inch balls and roll them in sugar. Place on ungreased cookie sheet and lightly press down with a fork. Bake at 350F for 10 to 12 minutes or until the outside edges of the cookie start to turn golden. Makes about 3 dozen cookies.

Next is another view of my newest birch "pretty". I haven't decided what to do with these yet, but I'm sure something will come to me. He has plans to do a big salad bowl next, I'll let you know how it comes out. I love the grains in the wood.

SHORTBREAD MELTAWAY COOKIES (and hubbies new hobby) FOOD RECIPES
By Coleen Marie

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SIMPLY GREAT CHICKEN

SIMPLY GREAT CHICKEN Food Recipes, I found this excellent recipe on Katy's Food for a Hungry Soul web site. I've made it a couple of times and it is hard to fathom that such a wonderful taste comes from THREE ingredients; it could not be easier or more satisfying.
3½ pounds of boneless-skinless chicken
(1) .7 ounce packet of DRY Italian salad dressing mix
½ cup of brown sugar

Yes, that's it!! Mix the dry salad dressing mix (I used Good Seasons brand) with the brown sugar. Wash and pat dry the chicken and coat all sides with the mixture. Place the chicken in a sprayed 9x13 baking dish and sprinkle any leftover mix over the chicken. Bake it at 350F for 50-60 minutes (depending on how big your chicken pieces are). I spoon the sauce over the chicken several times during the last 20 minutes of cooking.

The first time I made this, I used 8 whole boneless-skinless thighs. The next time, I cut the same amount of thighs up into pieces. Next time I will leave them whole, we liked it better that way.

When you first put this recipe in the oven, the seasonings smell a little "strong" but it all mellows out as it cooks and the chicken is juicy, tender and the sauce is fabulous.

NOTE: If you are lucky enough to have any leftovers, this chicken makes excellent fried rice the next day.

SIMPLY GREAT CHICKEN FOOD RECIPES
By Coleen Marie

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PINEAPPLE SQUARES - THE PERFECT POTLUCK DESSERT

PINEAPPLE SQUARES - THE PERFECT POTLUCK DESSERT Food Recipes, The great cooks over at Mennonite Girls Can Cook posted this recipe a few days ago. Their original recipe was for a 9" x 13" pan (I made a pie). It was a little soft for a pie, so next time I'm definitely making the 9"x13", but man-o-man is it delicious!!! It is super simple to throw together and it keeps beautifully in the fridge for 3 or 4 days. If you have a potluck, family gathering, or company coming this weekend, I hope you give this recipe a try; it will be a big hit with everyone from the little guys to Grandpa!! CRUST
2½ cups graham cracker crumbs (see note)
½ cup melted butter
(I added ¼ cup of white sugar)
Mix and press into a 9" x 13" baking dish and bake at 350F for 12 minutes then cool.
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PUDDING LAYER
1 box vanilla pudding
2 cups milk
Cook per box directions and spread over cooled crust
NOTE: I used a 3.4 ounce of instant pudding
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PINEAPPLE CREAM LAYER
1 large can of crushed pineapple drained well
2 cups whipping cream
1 teaspoon vanilla
2 tablespoons white sugar
Whip the cream, vanilla and sugar together until you get stiff peaks. Fold in the pineapple (I squeezed it dry with my hands) then spread the pineapple-cream over the pudding layer. Chill in the fridge for several hours before serving.
NOTE: The original recipe on the MGCC site, said to reserve ¼ cup of the graham cracker crumbs to sprinkle over the top of the pineapple cream layer (for decoration).
PINEAPPLE SQUARES - THE PERFECT POTLUCK DESSERT FOOD RECIPES
By Coleen Marie

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KATY'S CHICKEN

KATY'S CHICKEN Food Recipes, Katy is one of the sweetest souls I've met in the blogging world. Her web page is called Food for a Hungry Soul; do yourself a favor and check out her recipes. I especially enjoy her chicken recipes because her "Ole Sweetie-Pi" and my "Hubby" have very similar taste when it comes to anything more elaborate than red meat and potatoes.

Katy's original title for today's post was Oven Fried Chicken with Honey Butter Sauce...however at our house, we just called Katy's chicken and it is delicious!! Thanks for sharing the recipe Katy.



1 tender frying chicken, cut up for frying
1 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
1/2 cup butter

SAUCE
1/4 cup melted butter
1/4 cup honey
1/4 cup lemon juice (I used pineapple)
(I added a pinch of dry red pepper flakes)

Dip chicken pieces into mixture of flour, salt, pepper, and paprika. Melt one stick butter in a shallow baking pan in a hot oven (400 degrees). Remove pan from oven. Arrange chicken in single layer in pan, turning to coat with butter. Bake skin side down at(400F) 30 minutes. Turn chicken.

For the sauce, melt 1/4 cup butter and add the honey and lemon juice. Pour the sauce over chicken and bake another 30 minutes or until fork-tender. Baste often, with the sauce, during last 15 minutes of baking,

I decided to use 4 boneless skinless chicken breasts instead of a whole chicken. Assuming I wouldn't need as much flour mixture, I followed Katy’s directions (well almost) and made only half of the flour mixture. I also substituted pineapple juice for the lemon juice. I baked the floured chicken breasts 25 minutes at 400F and then covered them with the sauce and baked them for another 20 minutes (basting them with the sauce every 5 minutes or so).

This recipe is so simple yet produces an extremely tender and juicy chicken breast. I made a few extra and we are looking forward to making some great chicken sammie’s tomorrow.




KATY'S CHICKEN FOOD RECIPES
By Coleen Marie

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(TWIX COPYCAT) CHOCOLATE-CARAMEL-SHORTBREAD COOKIES

(TWIX COPYCAT) CHOCOLATE-CARAMEL-SHORTBREAD COOKIES Food Recipes, A few days ago, I spotted an intriguing recipe on someones web page, however, in my haste I didn't take note of who's page it was (thank you to everyone who helped with page suggestions). Instead I found a similar recipe and gave it a try (with a couple minor changes). My first "taste testers" were a group of old grizzled snowmachine groupies in Hubby's shop and the treats disappeared instantly.


Next, I made some to take to our granddaughters 14th birthday party; they were a hit there as well. It is unfortunate that these cookies are called Twix cookies, because they are vastly better than ANY Twix candy bar I've ever eaten. There is a sweet crispy shortbread cookie base, topped with a nice thick layer of caramel made from sweetened condensed milk, and then they are topped with your favorite flavor of melted chocolate. These cookies are totally addicting and the recipe is going straight into my FIVE STAR recipe folder.

COOKIE BASE
1 cup cold butter
2 generous cups all purpose flour
heaping ½ cup brown sugar (I used dark)


Put all the of cookie ingredients into the food processor and pulse until it just starts to bind together. It won't go completely together, but if you watch it while you pulse, you will see the consistency change and small "clumps" appear.


Press this mixture into a parchment paper lined 9x13 baking dish (I left the ends of the parchment paper long, so I could grab them and lift the final product out of the pan for easier cutting). Bake in preheated 350F oven for 20-25 minutes or until edges are light golden. (see note below)

While the crust is baking, make the caramel filling:

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¾ cup butter

generous ½ cup brown sugar (I used dark)

3 tablespoons Karo corn syrup

14 ounce can sweetened condensed milk (not evaporated)

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In a heavy bottomed saucepan, mix all of the caramel ingredients. Heat (and stir constantly) on medium high heat until it comes to a boil. At first, the melted butter will sort of float on top, but as it cooks (and you stir) it will incorporate. See note below for burner temperature suggestions. Reduce heat and simmer for 6-8 minutes, stirring constantly. Pour over pre-baked cookie base. Refrigerate until caramel layer is cold and firm to the touch.

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Melt 12 ounces of your favorite flavor chocolate (I used milk chocolate) + a teaspoon of butter. Stir until smooth and pourable (I just melted mine in the microwave for 60 seconds). Spread over cooled caramel and return to the fridge to let the chocolate set (I actually speed set mine in the freezer).

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Cut into small squares and serve. These are really rich, so I cut them into squares just a little bigger than 1" x 1".

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NOTE: The recipe calls for "2 generous cups of flour"...whats up with that? I measured my flour and sugar in the standard way then added a tablespoon extra per cup. I'm not sure if that is what the original recipe meant, but it worked well for me.

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NOTE: The ingredient amounts for the cookie crust are way off track in the original recipe. I only used about 2/3 of the crumbs for the cookie base and it was perfect. If you like a thick cookie base, use all of the crumbs.

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NOTE: My burner settings go from 1 to 10. I brought the caramel ingredients up to a boil at setting 8 (medium high), then quickly turned it down to setting 5 (medium) for a couple of minutes, and finally ended up on setting 3 (low); cooking for a total of 6 minutes. The caramel will be pretty thick, so keep reducing the heat until the caramel. The caramel traps and holds the heat for a long time, so start turning down your burner before it gets to that wild-boil stage.

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NOTE: I found this recipe (dated 2008) on a web page called The Domestic Side of Life.

(TWIX COPYCAT) CHOCOLATE-CARAMEL-SHORTBREAD COOKIES FOOD RECIPES
By Coleen Marie

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CHOCOLATE - BANANA BREAD

CHOCOLATE - BANANA BREAD Food Recipes, Yep, you read it correctly, chocolate banana bread, and it is really good!! The chocolate (cocoa and chocolate chips) lend the predominate flavor, but you can still taste the banana AND the fruit keeps the bread extremely moist. 1¼ cups of mashed bananas
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup white sugar
2 eggs
1½ cups all purpose flour
½ cup baking cocoa
1 teaspoon baking soda
½ teaspoon table salt
1 cup chopped pecans
1 cup semi-sweet mini chocolate chips (a must)
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Beat all of the wet ingredients and sugar together until well combined and smooth. Beat in the dry ingredients just until combined then stir in the nuts and chocolate chips.
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Bake the bread in a greased 8" x 4" loaf pan, in a pre-heated 350F oven for 60 to 70 minutes or until toothpick tests clean (see note below). Cool bread in pan, on rack, for 15 minutes, then remove from pan . Immediately, wrap hot bread with plastic wrap and cool.
If you click on the (above) photo, you can see the melted chocolate chips...a slice of this bread, heated in the microwave for 10 seconds or so, will satisfy any serious choco-holic.
NOTE: I'm not a big fan of baking all that batter in a single 8" x 4" loaf pan for over an hour. That always seems to produce a lot of hard crusty corners. I much prefer to make two smaller loaves which bake in about 45 minutes. Whatever pan size you use, try the toothpick test for doneness. When you remove the toothpick, you will see some melted chocolate chips on the toothpick, but no gooey batter.
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NOTE: Yes, that is snow (higher than my kitchen window) in that last photo. Snow also accounts for the ultra-bright window-light in the first photo. We live at the base of a mountain pass and we get a lot of snow...but, hey, it's nearly mid-March, so this is even a lot of snow for us. Tonight it's zero again. I heard on the radio today that the Iditarod dog team racers are experiencing 35 below zero this week!!
CHOCOLATE - BANANA BREAD FOOD RECIPES
By Coleen Marie

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ORANGE JELLY - A LITTLE BIT OF SUNSHINE FOR A WINTERS DAY

ORANGE JELLY - A LITTLE BIT OF SUNSHINE FOR A WINTERS DAY Food Recipes, We woke up to 9 inches of fresh snow this morning and my hopes for an early spring flew out the window. This is the time of year that I get into a real cooking rut, so much so, that even my stock of homemade jam seems boring.
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To combat that, every year about this time, I make a quick batch of this orange jelly for our morning toast. All it takes is 4 oranges, 2 lemons and some sugar, to make this delicious taste of summer...it is not a marmalade.

I still remember the first time I bought marmalade for my family...they hated it. Well, they hated the "chunks" (and so did I), although the jam in between the chunks was tasty (does that make sense?). That is when I decided to create an orange jam that had no chunks...this is it.

4 medium oranges
2 medium lemons
1/8 teaspoon baking soda
1½ cups water
5 cups granulated sugar
1 pouch Sure Jell liquid fruit pectin

Wash and dry the oranges and lemons. Using a very fine zester, remove the colored part of the fruit. Make sure you don't go deep into the fruit or you will get the white pith, which can be bitter. Set the zest aside.
Peel and cut up the oranges and lemons, then pulse them in the food processor until they look like this, then set them aside.

Put the orange and lemon zest into a heavy bottomed sauce pan and add 1½ cups of water and the baking soda. Bring to a boil over high heat, then turn it down to a simmer, cover and simmer (stirring occasionally) for 20 minutes.

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After 20 minutes, add the chopped oranges and lemons and simmer for another 10 minutes.

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Put the cooked fruit-zest mixture through a fine mesh strainer and measure off 3 cups of juice.

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Place exactly 3 cups of strained juice into a large heavy bottomed saucepan and add the sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in liquid pectin and return to a full rolling boil for exactly one minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.

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Immediately pour into prepared jars, filling to within 1/8" of the top. Wipe jar rims and threads. Cover with 2-piece lids and screw bands on tightly. Process jars in a hot water bath for 10 minutes.

This jam is not only great for your morning toast, but it works excellently for glazing chicken.

NOTE: Because this is a citrus jam, it can take up to a week to full set, but it is SO worth the wait.

ORANGE JELLY - A LITTLE BIT OF SUNSHINE FOR A WINTERS DAY FOOD RECIPES
By Coleen Marie

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BEST CINNAMON ROLLS WE HAVE EVER TASTED - NOT TO MENTION THE EASIEST ONES I'VE EVER MADE!!

BEST CINNAMON ROLLS WE HAVE EVER TASTED - NOT TO MENTION THE EASIEST ONES I'VE EVER MADE!! Food Recipes, I thought I had the best cinnamon roll recipe, but oh my goodness...Katy bar the door -- drop everything and try this recipe. Here's why:
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1. The dough is light and fluffy, not "bready"
2.There is no kneading, but it sure tastes like there is
3. The flavor is outstanding!!
4. They have the texture of a good donut
5. Covered, they stay fresh and delicious for 2-3 days
6. They freeze beautifully

Do I have your attention yet? Click on this photo so you can see the light and airy texture of the baked rolls.


2 CUPS BUTTERMILK
½ CUP VEGETABLE OIL
½ CUP SUGAR
1 PKG. DRY ACTIVE YEAST (I use 1 tablespoon)
4½ CUPS ALL PURPOSE FLOUR (DIVIDED)
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
1½ TEASPOONS SALT

FILLING (mix together 1st 4 ingredients)
¾ CUP LIGHT BROWN SUGAR
2 TEASPOONS CINNAMON
PINCH OF TABLE SALT
1 CUP CHOPPED PECANS
2 TABLESPOONS BUTTER SOFT

Mix the buttermilk, vegetable oil and sugar in a saucepan and warm this mixture to just before the boiling point… (see note) then remove from heat let it cool down then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.

Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.

In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer)...just takes a minute.
Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about ½” thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1½” slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden and they sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot.

MAPLE GLAZE

1 + 1/3 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon maple extract
2 OR 3 tablespoons milk

NOTE: For the first step, I warm the buttermilk-vegetable oil mixture up in the microwave. I don't find it necessary to bring the buttermilk to "near boiling" like the instructions tell you to. I just microwave it until it feels good and warm (not hot) when I put my finger in it.
BEST CINNAMON ROLLS WE HAVE EVER TASTED - NOT TO MENTION THE EASIEST ONES I'VE EVER MADE!! FOOD RECIPES
By Coleen Marie

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ORANGE AND POPPY SEED POUND CAKE

ORANGE AND POPPY SEED POUND CAKE Food Recipes, This orange & poppy seed pound cake is a true, mid-winter, blast of sunshine. It is (yet) another recipe from the holiday issue of Sweet Cakes published by The Best of Fine Cooking magazine.
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Dense, sweet and extremely moist, this

pound cake got rave reviews from Hubby & friends.

2 + 2/3 cups all purpose flour
1½ teaspoons baking powder
½ teaspoon table salt
1/3 cup poppy seeds
2½ cups white sugar
4 teaspoons fresh, finely grated orange zest
1½ cups unsalted butter, soft
8 ounce cream cheese, soft
6 large eggs + 2 large egg yolks (room temp)
1 teaspoon vanilla extract
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Sift the flour, baking powder and salt together (I just whisk it together) and set aside.
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Put the sugar and orange zest in the food processor and pulse it for 20 seconds, set aside.
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With a stand mixer (using paddle beater) beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes. Add the sugar and zest mixture and beat until light and fluffy (about a minute). Beat in the whole eggs, one at a time, stopping to scrape down the sides of the bowl after each egg. Beat in the 2 egg yolks and the vanilla.
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With your mixer on low, beat in the flour mixture, stop to scrape down the sides of the bowl a couple times. Beat until smooth.
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Spoon the batter into TWO greased and floured 9x5x3 loaf pans (or 8 mini loaf pans). Bake on center rack of a pre-heated 350F oven for 50 minutes (my oven took 55 minutes) or 25 to 30 minutes for mini-loafs.
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Cool in pan (on a rack) for 20 minutes, then turn out. Glaze while still warm.
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ORANGE GLAZE FOR POUND CAKE
2/3 cup freshly squeezed orange juice
1/3 cup white sugar
1 tablespoon orange liqueur (I used 1 tsp. vanilla)
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Bring orange juice and sugar to a boil, over high heat. Reduce heat and simmer until mixture thickens and reduces to ½ cup (3 or 4 minutes). Remove from heat and stir in the liqueur (vanilla). Keep brushing the tops and sides of the warm pound cake until all of the glaze is used up.
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NOTE: This pound cake has such a fresh clean taste and because it is just a little different, it would make a great gift for someone.
ORANGE AND POPPY SEED POUND CAKE FOOD RECIPES
By Coleen Marie

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